Only those people who, by some quirk of genetics, completely lack a sweet tooth can deny a sweet offering at a festive occasion. For most of us, desserts and sweets make for absolute must-haves. Whether it is as a fitting end to a fabulous meal or a gift given on a special occasion, sweets are always welcome.
Now, if you are one of those people who enjoy giving your loved ones personalized gifts that they will absolutely adore, you would know the amount of hard work that goes into finding the right gift. And when it comes to gifting something sweet, one is in an even bigger dilemma. Not only does the sweet have to taste delicious and enticing, it also has to be appropriate for the occasion.
Though there are many stores that undertake online cake delivery in UK, the joy of receiving handmade sweets as gifts is unsurpassed. And since it is winter, here is a simple but great recipe that works amazingly well as a seasonal gift:
Gingerbread Cake Cookies
- All-purpose flour – 3 cups
- Ground cinnamon – 1 teaspoon
- Baking soda – 1 teaspoon
- Ground ginger – 1 teaspoon
- Allspice – 1 teaspoon
- Ground cloves – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
- Unsalted butter – 1 stick
- Vegetable shortening – 1/4 cup
- Light brown sugar – 1/2 cup
- Unsulfured molasses – 2/3 cup
- Egg – 1 large
- Coarse sugar
- Take a medium sized bowl and whish together flour and baking soda with all the spices. Add the salt and set aside.
- Cream the butter and shortening in a handheld mixer or a stand mixer. Use the butter and shortening at room temperature to make this easier.
- Then, add the brown sugar into the mix and beat again for 2 minutes or until fluffy and pale.
- Now, beat in the egg into the mixture. Add the molasses.
- Gradually mix the flour mixture into the egg mix to form the dough.
- Divide the dough into halves, and wrap each half in Saran wrap. Refrigerate until firm (this usually takes 3 hours, but the dough can be kept in the fridge for up to 2 days).
- To bake the cookies, prepare your oven by pre-heating it to 162 °
- Take a shallow bowl and pour a little of the coarse sugar into it.
- Break a small piece of the dough and from a ball about 3/4 inches long. Coat the top of the bowl with the sugar (you can dip it into the bowl) and place on the baking tray lined with parchment.
- Space the cookies about 1 inch apart on the tray.
- Bake for 10-12 minutes or until the edges of the cookie start to firm and dry. Rotate the baking sheet halfway during the baking process.
- Cool the cookies on the baking sheet for 2-3 minutes, then use wire racks to cool completely.
- These cookies will last for up to 5 days when stored in airtight containers.